Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey

Simona Petrevska, Biljana Trajkovska (), Gjore Nakov (), Zlatin Zlatev, Violeta Raykova and Nastia Ivanova
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Simona Petrevska: Department of Biotechnology, Faculty of Biotechnical Sciences, University St. Kliment Ohridski, Partizanska, bb, 7000 Bitola, North Macedonia
Biljana Trajkovska: Department of Biotechnology, Faculty of Biotechnical Sciences, University St. Kliment Ohridski, Partizanska, bb, 7000 Bitola, North Macedonia
Gjore Nakov: College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria
Zlatin Zlatev: Faculty of Technics and Technologies, Trakia University, Graf Ignatiev, 38, 8602 Yambol, Bulgaria
Violeta Raykova: College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria
Nastia Ivanova: College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria

Sustainability, 2024, vol. 16, issue 20, 1-18

Abstract: This study investigates the impact of adding varying concentrations (1%, 3%, 5%, 7%, and 9%) of chia seeds on the physicochemical and antioxidant properties of oat-based yogurt fortified with 2% honey. The research analyzed changes in pH, titratable acidity, water-holding capacity (WHC), dry matter content, total phenolic content (TPC), and antioxidant activity over a 7-day storage period. The pH values ranged from 4.33 ± 0.01 to 4.57 ± 0.01, with no significant impact observed due to chia seed addition. Titratable acidity increased most rapidly in the 9% chia seed sample, particularly between days 5 and 7. WHC significantly improved with higher chia seed concentrations, with the 9% chia sample reaching 99.9 ± 0.07% compared with 69.9 ± 0.12% in the control. Dry matter content showed a similar trend, with the highest increase observed in the 9% chia sample. TPC and antioxidant activity were positively correlated with chia seed concentration and storage time, with the 9% chia sample exhibiting the highest values on day 7. Sensory evaluation revealed that the 3% chia seed concentration was most preferred by panelists for its balanced texture and flavor. Principal Component Analysis (PCA) highlighted the clustering of higher chia concentrations with improved functional properties. This study presents novel insights into the impact of varying concentrations of chia seeds on the physicochemical properties and antioxidant potential of oat-based yogurt, specifically fortified with honey, contributing to the development of functional plant-based dairy alternatives.

Keywords: Oat-based yogurt; sustainable innovations; chia seeds; honey; quality; principal component analysis (PCA) (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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